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Fiola is honored to host a 90/90 dinner for the Jacques Pepin Foundation. Fiola's dinner will be a collaboration between Chef/Owner Fabio Trabocchi and Fiola Executive Chef Antonio Mermolia. Chefs Trabocchi and Mermolia will prepare an exquisite tasting menu for the evening featuring fine ingredients. The menu will be paired with wines from Fiola's Wine Spectator Grand Award winning list.
Provenance offers an exquisite dining experience, blending classic French cuisine with subtle Korean influences. For this special 90/90 event, they will feature a once-in-a-lifetime six-course tasting menu hosted by Chef Nicholas Bazik, celebrating the culinary legacy of Chef Jacques Pépin.
Join Chef Kevin O’Donnell at Giusto for a 5-course tasting menu with beverage pairings. Executive Chef William Rietzel, Pastry Chef Sarah Larose, and guest chefs Robert Andreozzi of Pizza Marvin, Basil Yu of Yagi Noodles, and Eric Brown of Frank and Laurie's will each showcase their individual style with a heavy influence of classic French cuisine.
House of Bah Foundation, an Omaha-based JPF Grantee that prepares immigrant/refugee students for culturally-affirming culinary careers, is delighted to celebrate Chef Pepin's 90th birthday with a special prix fixe menu inspired by Chef Pepin's recipes. Led by Executive Director and Chef Djibril Djamil Bah-Traore, House of Bah Foundation works to ensure all people and their cuisines are positively represented in our communities.
Asador Bastian, a Chicago chophouse with Basque influences, is led by acclaimed Chef Doug Psaltis. Housed in the historic 1883 “Flair House,” it draws inspiration from the great asadors of San Sebastián, Spain. For this event, chefs Doug Psaltis, Christian Eckmann, and Hsing Chen will create Jacques-inspired dishes alongside their à la carte menu.
One Off Hospitality Group is thrilled to join the celebration of Jacques Pépin’s 90th birthday with an unforgettable dinner at The Publican restaurant in Chicago's Fulton Market neighborhood featuring chefs from The Publican and its subsidiary Publican brands. Join us for a lineup helmed by The Publican's Chef de Cuisine Joe Spain along with Rob […]
In late 2013, Chef Lee Anne Wong uprooted from her hometown of NYC to move to sunny Oahu, Hawaii. There she partnered with Chef Kevin Hanney and opened up Koko Head Cafe in March of 2014. Specializing in locally sourced, creative brunch fare, Koko Head Cafe quickly became a community favorite and has received both local and national acclaim in print, online and on television. This special 90/90 event features a collaboration with Roy Yamaguchi of Roy’s Hawaii, Robynne Maii of Fete Restaurant and Michelle Karr Ueoka of MW Restaurant.
Join us for a magical evening celebrating culinary legend and global icon Jacques Pépin. Enjoy a cocktail hour and a multi-course dinner with drink pairings inspired by Puerto Rican cuisine. Hosted by 2024 James Beard finalist Chef Reneé Touponce and 2023 James Beard winner Chef Natalia Vallejo, this special dinner will take place under the summer stars at the historic Stone Acres Farm.
Oak & Reel sources the freshest seafood, kissed by flames fueled by their oak burning hearth, paired with house made pasta, and wrapped in a stunning yet casual-contemporary environment. Expect bright, clean, bold flavors and a carefully curated wine and cocktail list to complement the menu. Their commitment is to bring family, friends and neighbors together for an unforgettable dining experience.
A warm welcome awaits at the Holly Hill Inn, a celebrated restaurant in the heart of Kentucky's Bluegrass, and a 2025 James Beard Foundation semifinalist for Outstanding Hospitality. Holly Hill Inn is owned by Ouita Michel, herself a JBF nominee and semifinalist several times over, and her husband Chris. Holly Hill Inn is known for imaginative menus, an award-winning wine list, and a bourbon library with over 100 bottles. For this 90/90 event, Holly Hill Inn will feature a multi-course Kentucky dinner with wine pairings, Woodford Reserve bourbon cocktails, and garden tours on the grounds.
Founded in 2002, Boka Restaurant Group is a premier chef-driven group partnering with top chefs, including Stephanie Izard, Chris Pandel, Lee Wolen, and Gene Kato. For this special 90/90 event, these chefs will create a family-style dinner with fun takes on Jacques Pépin classics, offering distinct and unique culinary experiences.
Experience the essence of Spain in downtown Asheville. Winner of the James Beard Foundation Award for Outstanding Hospitality, Cúrate offers traditional Spanish tapas in a warm and lively atmosphere with an open kitchen. During the month of August, Cúrate will feature a special Jacques-inspired dish each day, with a portion of the proceeds donated to JPF.
Join the Catalyst Kitchens network, their members and their supporters for a special 90/90 event and celebration of partnership. This event will be a combination of a Catalyst Kitchens Pop-up Gala and a Community Kitchen Pittsburgh Guest Chef Night. This event will help Catalyst Kitchens network to raise money and sustain the efforts of teaching kitchens across the country.
Massara is dedicated to the regional cuisine of Campania. The menu is inspired by Chef Stefano Secchi’s childhood memories of visiting Southern Italy and the region’s rich abundance of farms and fisheries, all centered around cooking from both a wood-burning oven and grill. For this very special 90/90 event, Chef Secchi and Chef Wylie Dufresne (Stretch, wd~50) collaborate on a pizza party in honor of Jacques' 90th Birthday.
Comeback Kitchen is the social enterprise arm of Food Jobs Work, a nonprofit dedicated to eliminating poverty through culinary workforce development. It serves as a food production enterprise for program graduates, offering catering services and retail products. Proceeds from Comeback Kitchen directly support Food Jobs Work's culinary training programs, providing opportunities for individuals to gain practical experience and support their transition into the culinary industry.
